Pollo al adobo con leche de coco

Ingredientes

• 2 lbs chicken (cut into serving pieces)
• 1 head garlic (crushed and divided)
• 1 tablespoon whole peppercorn (crushed)
• 2 cups coconut milk
• 5 pieces dried bay leaves
• 6 tablespoons soy sauce
• 5 tablespoons white vinegar
• 3 tablespoons cooking oil

Preparación

1. 1

   Combine the chicken, soy sauce, half of the crushed garlic, and the crushed peppercorn in a bowl. Mix well and marinate for at least 20 minutes. I suggest marinating it for 1 hour when you have extra time.

2. 2

   Remove the chicken from the marinade and set it aside. Reserve the marinade.

3. 3

   Heat the cooking oil in a pot. Saute the remaining garlic until it starts to turn light brown.

4. 4

   Add the chicken. Cook for 3 to 5 minutes per side, or until lightly browned.

5. 5

   Pour the reserved marinade into the pot. Add the dried bay leaves and let the liquid boil. Reduce the heat and simmer for 5 minutes.

6. 6

   Pour in the vinegar. Let it boil uncovered for 2 minutes before stirring. Continue cooking for 3 minutes.

7. 7

   Add the coconut milk and stir gently. Let it come to a gentle boil.

8. 8

   Lower the heat, cover the pot, and simmer for 25 minutes, or until the chicken becomes tender.

9. 9

   Remove the cover and continue simmering until the sauce reduces to your preferred consistency.

10. 10

    Transfer to a serving bowl. Serve with warm rice. Share and enjoy!